I created this recipe for our January Rally event in Calgary. It was a huge hit! I made it all in my Vitamix at the table and so it really could be, with a little prep, a great travel meal too. We often travel with our Vitamix to big events so we can make breakfast smoothies in our room ( and get a few more minutes of shut-eye!).
28 oz. can of Fire Roasted Diced Tomatoes (Or oven roast 3 cups/1.5 lbs of tomatoes)
4 – 5 cloves of garlic, roasted
1 thinly sliced onion, caramelized with a bit of veg. oil (a mild avocado oil is my fav)
¾- 1 ½ cups of water or vegetable stock, thin to preference
1-2 toothpicks of Oregano+ oil
1 drop Basil+ oil
1-2 drops Black Pepper+ oil
Roast garlic in oven and caramelize the onion in a frying pan. Add tomatoes to the blender with water, garlic, and onions. Blend until smooth. You can at this time if using a high powered blender, blend till its all warm. If not, warm up in a pot and once sufficiently heated, add oils to taste and serve.
Light/Regular coconut milk for a creamy vegan soup
Whole dairy milk/heavy cream for a creamy texture
Parmesan cheese, for a tangy, flavor enhancing flavor
Do not use Crushed Fire Roasted Tomatoes in the can. I find it didn’t make as nice a soup.